Apple Salsa Frittata

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4 1/2 cups (1 lb. 2 oz.) Cored, peeled and diced Washington Granny Smith or Braeburn apples
3 cups (13 oz.) English seedless cucumber, diced
2 cups (8 oz.) red onions, diced
2/3 cup (2.5 oz.) jalapeno peppers, seeded and minced
1/4 cup Italian parsley, chopped
10 large eggs, beaten
5 cups (1 lb. 4 oz.) shredded cheddar cheese
2/3 cup (6 oz.) fresh lime juice
1/2 cup (4 oz.) olive oil
2 cups (approx. 1 lb.) thick and chunky salsa, sieved
1 tsp. salt
1/2 tsp. pepper

1) Preheat oven to 350 degrees F. Spray-coat a 12 X 20 X 2 inch baking pan.

2) In large bowl, combine apples, cucumbers, red onions, peppers and parsley.

3) In separate bowl, blend eggs, 2 cups of cheddar cheese, lime juice, oil, salsa, salt and pepper. Stir egg mixture into apple mixture.

4) Pour mixture into prepared pan and top with remaining 3 cups cheese. Bake 35-45 minutes until frittata is set and cheese is golden brown. Cool 5 minutes. Cut pan 6 X 8 for 2-piece servings or 6 X 4 for single servings